• Pancetta
• Leeks
• Potatoes
• Cream
• Garlic
• Vegetable broth

And that’s basically all you need for this scrumptious winter dish…oh, that by the way, is made in MINUTES!

First, start with a super fun Le Crueset dutch oven (or any pot with a lid will do)!

Le Crueset Dutch Oven

Next, add a little extra virgin olive oil-about 2 tablespoons.

2-3 Tablespoons of extra virgin olive oil on medium high heat

This next part of the Potage Parmentier is the Gina DeVee style–add 4 oz. of diced pancetta!

Pancetta! Mmmmm...

The next simple step is to chop 3 cups of leeks…

Yes this is me, and no I had no makeup on...

Once the pancetta crisps up nicely, add the 3 cups of leeks to the pancetta mixture.

Pancetta + Leeks = Delicious

Next, dice about 3 cups of potatoes…

Same no makeup situation.

Voila!

Pretty diced potatoes (3 cups)

Then add the potatoes to the pancetta and leeks…

Stir all of the ingredients together...ANY woman entrepreneur can do this!

Next, cover this mixture with water and vegetable stock in equal parts about a quart total.

We're almost there!

I added a sprig of thyme too…

Fresh thyme!

Bring the entire mixture to a boil, then turn down to simmer, cover for 30-60 minutes.  Then, using an immersion blender (or any device that will mash up the soup) blend to desired consistency. (You could even transfer to a blender).

Now for the grand finale!

Potage Parmentier--Gina DeVee style!

Enjoy!  My husband certainly did!

Cheers to you this winter.  Stay warm.

Print Friendly

We started off appropriately with a Champagne toast…(I always add a bit of color with a fresh raspberry).

Gina DeVee & Marie Forleo starting off Sunday brunch right!

When I invite friends over, I always make them my guinea pigs and try one new recipe and one tried and true fav…so my NEW culinary adventure today was into the world of ebelskivers.  They are traditional Danish bite size pancakes that I chose to stuff with a raspberry filling.  You can get my exact recipe I used in Ebelskivers by Kevin Crafts.

Ebelskivers by Kevin Crafts

Here I am making my first batch!

Simple Ebelskivers

Keep in mind you do need a special pan to make these little morsels of heaven.  I purchased mine at Williams Sonoma.

Ebelskiver pan at Williams Sonoma

I’m telling you, the were a HIT!  My darling husband even left his football game twice to come in for seconds!

My very first try at Ebelskivers!

Marie and I weren’t exactly disappointed either…

MmmmMmmmmm!

Good LORD was it great to spend some quality one on one time with another woman who is fiercely and fearlessly showing up in life as her most unique self!  We got caught up, discussed our favorite subjects, shared our dreams for 2012, and asked each other for support in our most opposite areas of expertise!  All while relaxing  out by the fire.

Marie shot this one and posted it on Twitter, as she informed me of Instagram! So excited to get rolling with this fun technology.

Post brunch next to our outdoor fire

The sun started to set, time to wrap up our magical day…

Ahhhh....good times!

Okay, it is Sunday night…so it’s time for me to go spend time with my husband.  More to come soon!

BTW, do you have any great ideas for cool Sunday night dinner?  Looks like it’s my turn to cook…

Gina DeVee

Print Friendly

I saw this recipe for cranberry margaritas in the December 2006 Bon Appetit magazine.

A festive holiday cocktail

Tomorrow I’m trying it out!  I’m actually trying all new recipes for this year’s feast.  If you make this recipe, please leave a comment below and let me know your opinion on it!

Cranberry Margaritas

Ingredients
1.    1 1/4 cups premium tequila
2.    1 1/4 cups frozen cranberry juice concentrate, thawed
3.    1 cup canned jellied cranberry sauce
4.    10 tablespoons fresh lime juice
5.    6 tablespoons orange liqueur ( like Grand Marnier)

Directions
1.    Blend ingredients in blender until smooth.
2.    Transfer to large glass measuring cup.
3.    Pour half of Margarita base into blender.
4.    Add 3 1/2 cups ice cubes.
5.    Blend until mixture is slushy; pour into salt-rimmed margarita glasses.
6.    Garnish with fresh cranberries.
7.    Repeat with remaining Margarita base and 3 1/2 cups ice cubes.

Bon Appetit, December 2006

Happy Thanksgiving!

Gina DeVee

Print Friendly

Here goes!

Drinks: Cranberry Margaritas

Appetizers: Sausage Stuffed Mushrooms & Carrot Soup with Chestnut Cream garnished with Bacon

Mains: Glenn’s famous Whole Grilled Turkey & Roast Turkey with White Truffle Butter

Sides: French Bread Stuffing with Sausage

Nishta’s Cranberry Salad

Pumpkin Risotto

Truffle Mashed Potatoes

Swiss Chard with Beets, Goat Cheese and Yellow Raisins

Green Beans with Almonds and Shallots

Corn Pudding Souffle with Serano Ham & Poblano Peppers

Urth Cafe Pumpkin Pie with homemade whipped cream and Urth Cafe Cherry pie with homemade french vanilla ice cream

Recipes to come! Let the festivities begin!

Happy Thanksgiving everyone!

Gina DeVee

Print Friendly

We started with prosciutto and bleu cheese wrapped figs and some light as air mini gourgettes. As pasta-making is one of my most favorite and soothing cooking activities, my homemade butternut squash ravioli was to follow! The main course was a pork-loin cooked to perfection by my husband Glenn, with a fig habanero sauce and a light arugula, fig and fried goat cheese salad!

My homemade french vanilla bean ice cream with a chocolate port sauce capped off a perfect evening!

Print Friendly

View video

Print Friendly

For more photos…

Print Friendly

Much to my dear sweet Chocolate Lab Ginger’s delight, I decided that my organic chickens innards were not to go to waste! Can’t think of a more decadent treat for a dog…

Nothing brightens up a plate more than a medley of colorful seasonal veggies!

Soup is one of my favorite things to make from scratch, its healthy, and you can store it for days in your fridge to save for a quick afternoon snack, or a light dinner after a long day when you are too tired to cook.

Print Friendly

Black Bean Soup

1 lb dried black beans

2 slices bacon, diced

1 small to medium spanish onion, diced

1 small celery rib, diced

1 1/2 tsp minced garlic

8 cups canned chicken broth

2 1/4 tsp chili powder

1 1/4 tsp ground cumin

3/4 tsp freshly ground white pepper

Rinse the beans and transfer to a bowl. Cover the beans with cold water and let soak for at least 8 hours. Drain and change the water 2 to 3 times during soaking if possible.

In a Large stockpot, cook the bacon over medium-low heat for about 5 minutes, or until the fat is rendered and the bacon is starting to crisp.

Add the onion, carrots, celery, and garlic…

and cook, partially covered, for 8-10 minutes, or until the vegetables are tender.

Drain the beans and add them to the pot.

Add the chicken broth, chili powder, cumin, and pepper.

Raise the heat to high and bring the liquid to a boil. Reduce the heat to medium and simmer, partially covered, stirring occasionally, for about 1 1/2  hours, or until the beans are soft but still hold their shape. Season to taste with salt.

Puree the soup until smooth. You can thin with more chicken broth or water if necessary. Season to taste with salt and pepper.

Serve with a dollop of sour cream!

Bacon Wrapped Scallops

18 slices bacon

18 Jumbo Sea Scallops, side tendons removed

6 Tbsp unsalted butter, melted

6 Tbsp Apricot Chutney

Apricot Preserves

Prepared horseradish

Whole black peppercorns

Preheat Oven to 450 and soak six 6-inch-long bamboo skewers in cold water for 20 minutes

Ccook the bacon on a skillet over medium heat until lightly browned but still pliable enough to wrap around the scallops.

Drain the bacon on paper towels.

Wrap a slice of Bacon around each scallop. Thread the scallops through the bacon onto the skewers, leaving 1/2 inch between each scallop. There should be 3 scallops on each skewer.

Pour the butter into a large ovenproof dish, and put the skewers in the dish and then rotate to cover the scallops evenly in the butter, then lay the skewers flat in the pan. Roast the scallops for 4 minutes. Turn and roast for about 4 minutes longer, or until the scallops are opaque.

Carefully slide the scallops from the skewers using a fork or small blunt knife onto your plate, and spoon a tablespoon of chutney beside the scallops. Serve garnished with the lemon halves!

Print Friendly

I pack frozen chopped Spinach

1 lb Ricotta Cheese

1/2 lb Feta Cheese

4 Eggs

Bunch of Scallions (approx. 6)

1 Roll Phyllo Dough

(Can be found in the freezer section)

and of course…

Butter!!

You will need to thoroughly thaw, drain and dry the spinach

Then you can mix the eggs, feta, ricotta, scallions and spinach together in a large bowl…

You will then need to prepare the phyllo dough, which can be a bit tricky. It will need significant time to thaw as it comes frozen, and then the important thing to keep in mind is that you need to prevent the layers from drying out as you carefully unroll the dough and peel the layers apart. (It will become tissue paper-like and will dry quickly if you are not careful) The best way to do this is to keep a damp towel over the unrolled dough after each piece is removed and laid into the dish.

Lay the dough layers down one by one, brushing each one with melted butter, and once half the dough has been used, spoon the spinach mixture on top, before repeating the dough laying process with the rest of the phyllo on top!

Be sure to cut your pie into portions before baking, as it can become messy if you do once its cooked and flaky.

And now you have a delicious appetizer or even a main dish if you wish!!

Print Friendly